Hearty Ratatouille

Main courseServes 4

Redress the Easter feasting with this hearty but heathy dish from East Yorkshire based Bannisters Farm. A Provençale dish, effectively a “stew of vegetables”, which can be easily adapted to accommodate the contents of your fridge, it makes for a great mid-week supper and is the perfect way to fill up hungry mouths on a budget. For more recipe inspiration visit www.bannistersfarm.co.uk


1 tbsp olive oil

1 onion

2 courgettes, sliced

2 or 3 tins of tomatoes (to taste)

a good pinch of dried mixed herbs

season to taste

4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes


1 clove of garlic, crushed

1 aubergine, roughly chopped

1 celery stick, thinly sliced

Red or yellow peppers, roughly chopped

A dollop of pesto

Feta cheese, crumbled or fresh basil leaves


  1. Fry the onions in olive oil until soft and slightly caramelised, then add in the garlic. Next, add the rest of the vegetables in order of preference.
  2. Once the vegetables are cooked to your liking, add the herbs, pesto (if used), tomatoes and seasoning then leave to simmer for 30 mins.
  3. Cook the Bannisters potatoes as per instructions.
  4. Heap the ratatouille onto each potato, sprinkle with crumbled feta cheese or fresh basil leaves, and dig in!